25 Minutes

Rice for risotto, 12 Oz
Peppers, 2
Cloves of garlic, 2
King prawns, 10, 5 Oz
Pinches of saffron threads, 2
Glass of white wine, 1/2
A small bunch of parsley
Vegetable or fish stock, 36 fl Oz
Olive oil
A knob of butter


Clean the prawns. Wash the peppers, remove seeds and filaments and chop them into small pieces.

Soak the saffron in a couple of tablespoons of hot stock and allow to infuse.

In a large saucepan stir fry the garlic with 2 tbsp of olive oil. Add the peppers and cook them for 10 minutes until soft. Add the rice and stir for a further couple of minutes.

Add the wine, the salt and some of the hot broth with the saffron; cook the rice and as the water dries out keep topping it up with the broth whilst stirring from time to time.

When the rice is almost cooked, about 5-8 minutes before the end, add the prawns and the chopped parsley.

Switch the heat off add a knob of butter and a grind of pepper and incorporate well until the butter has melt.

Serve immediately.

Thanks to: My Little Italian Kitchen